Poblano Stuffed Peppers

Spring is a great time to enjoy spicy food! This light recipe for Poblano Stuffed Peppers is not only easy, its low-fat and vegetarian. In just 1/2 hour, you can have a delicious Mexican-flavor dish for your family that you'll be proud to serve to guests, too.

Ingredients:

4 poblano peppers, halved and seeded (or substitute 4 green bell peppers)
4-5 plum tomatoes, cut in half
1 red onion, sliced
1 T. olive oil
1/2 c. instant polenta
1/2 t. ground cinnamon
1 10-oz. package frozen corn (or 3/4 c. fresh corn kernels)
1/4 c. goat cheese
4 sliced green onions
1 sliced green onion
salt and pepper to taste

Directions:

Pre-heat your oven to broil. In a medium bowl, toss tomatoes, peppers, onion and olive oil. Place vegetables on a broiler sheet, cut side down. Broil 5-8 minutes, stirring carefully a few times. Reduce heat of oven to 400 degrees.

In a food processor or blender, combine the tomatoes, onion, connamon, 1/2 t. salt and 1/4 t. pepper. Blend until smooth. Spread 1/2 of this sauce evenly in a 9x13 inch baking dish. Place the peppers on top, cut side up.

Prepare the polenta according to package directions. Cook 3-4 minutes. Stir in corn kernels, goat cheese and 4 sliced scallions.

Now, divide the polenta mixture among the peppers, then take the remaining sauce top the polenta stuffed peppers. Bake about 5-10 minutes. Sprinkle with the remaining 1 sliced scallion before serving.

Veggie Quesadillas

Kids usually love Mexican food, but how can you get them to eat their vegetables? Its easy with Veggie Quesadillas. Based with corn, onion and pepper, these are harmless, tasty vegetables, that most children will love.

Have a vegetarian lifestyle? This is perfect for you! Quick, easy and low-fat. My top three for a great recipe.

Who doesn't love a quesadilla? Certainly not anyone in my family!

Ingredients:

1 red onion, chopped
1 red bell pepper, chopped
7 oz. canned corn (or about 1/2 c. frozen corn)
1 T. olive oil
1 T. balsamic vinegar
1 T. honey
4 flour tortillas
1/4 c. salsa
1 c. shredded cheddar cheese
1/2 c. sour cream

Directions:

Saute the onion and pepper in the olive oil over medium heat for 2-3 minutes. Add corn and cook an additional 2 minutes.

Stir in the balsamic vinegar and honey. Cook for about 1 more minute, then remove from heat.

Take out the tortillas, then spread each with 1 T. of salsa. Divide veggie mixture among each one. Sprinkle each with cheese. Fold bottom of the tortilla up, then each side in.

Place seam-side down on a baking sheet. Sprinkle with remaining cheese. Broil under high heat for 1-2 minutes. Serve with sour cream.

Enjoy a quick and tasty dinner!

Best Homemade Chicken Enchiladas

What are your plans for Cinco de Mayo this year? The annual celebration on the 5th of May (traditionally a Mexican holiday, but now recognized throughout the world) includes delicious Mexican dishes, margaritas and perhaps a few shots of Tequila.... if you have the day off work the next day!

We're enjoying the best homemade Chicken Enchiladas this year, since we're not going to be partying with the young crowd (unless you count our children). In less than an hour, you can dine as if you are in an authentic Mexican restaurant, at about 1/3 of the cost. Now that is worth celebrating!

Ingredients:

• 1 pound tomatillos, chopped
• 1 white or yellow onion, chopped
• 1 poblano pepper, chopped
• 2 cloves chopped garlic
• 1 T. vegetable oil
• 3/4 t. ground cumin
• salt and freshly ground black pepper to taste
• 1 c. heavy cream
• 1 rotisserie chicken, shred the meat off the bones
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 c. grated Montery Jack cheese
• 8 corn tortillas (6-inch size)
• 1 c. salsa

Directions:

In a large skillet over medium heat, saute the tomatillos, onion, pepper, garlic, cumin and about 1/2 t. of salt in the oil. Cook, stirring frequently about 10-12 minutes. Take mixture and place into a food processor, add the cream and puree.

Combine the shredded chicken, diced tomatoes, 1/2 c. of the tomatillo sauce you just made, and 1/2 t. of salt and pepper, each in a separate bowl.

Preheat the oven to 400 degrees. In a 13x9 inch baking dish, spread 1/2 c. of the tomatillo sauce.

Take out the tortillas. Add about 1/4 c. of the chicken mixture to each tortilla. Fold in bottom and then fold in the sides. Place into the dish, seam-side down. Top with remaining tomatillo sauce and Montery Jack cheese.

Bake 12-16 minutes, until browned. Serve with salsa and/or guacamole. Especially tasty with an ice-cold margarita!

Chile and Rice Casserole

Three days and counting until Cinco de Mayo! If you're entertaining a crowd, they'll enjoy Chile and Rice Casserole. Super easy and vegetarian to boot! This is a definite go-to recipe for any type of party or potluck.

It can stand as a main course, or side dish for tacos or burritos. Bring on the tortilla chips, too!

Ingredients:

• Two 7-oz cans diced roasted green chiles, drained
• 3 pints low-fat sour cream
• 1 t. salt
• 6 c. cooked rice (white or brown, but remember - whole grain is healthier!)
• 1 1/2pounds Montery Jack cheese, sliced into 1/2 inch strips
• 1 c. shredded cheddar cheese
  
  
  

Directions:

In a medium bowl, mix the chiles, sour cream and salt together.

Spray a 13x9 inch baking dish with cooking spray. Layer 1/3 of the cooked rice into the dish, cover with 1/2 of the sour cream mixture and 1/2 of the Montery Jack cheese strips. Repeat the layers again, then end with a layer of rice. Top with the cheddar cheese and cover with foil.

Bake in a preheated 350 degree oven for 1-1 1/2 hours until bubbling and brown on the edges.

Serves 9-12 people! Party on!!

Short cuts: Make the dish ahead of time and refrigerate for up to a day, and/or bake ahead of time and serve at room temperature.

Spicy Texan Taco Dinner

My grandfather lived in Waco, Texas most of his young life until he met my grandmother. They say you can take the boy out of Texas, but you can't take the Texas out of the boy.... That man could eat whole, fresh jalapeno peppers without blinking.

Nothing was too spicy for Grandpa!

I love spicy food too (but just a bit cooler than Grandpa's taste). Since we're on a Mexican streak this week, its time to pull out the chili pepper. Let's whip up a Spicy Texan Taco Dinner!

Ingredients:

1 pound ground beef (you can do ground chicken or pork if you desire)
1 T. chili powder
1/2 t. salt
1/2 t. ground black pepper
1 T. fresh chopped cilantro
2 cups chopped lettuce
1 large tomato, chopped
1/4 c. chopped green onions
1 c. chicken broth
1/2 c. grated cheddar cheese
2 c. instant rice (I prefer brown rice)
1/2 fresh lime (optional)
Tabasco sauce (optional)

Directions:

Brown meat in a large skillet, drain
Stir in chili powder, salt, pepper, broth and 1 c. water
Bring mixture to a boil, stirring occasionally
Stir in rice and cheese
Cover and allow to simmer 5-8 minutes until rice is cooked

Top with lettuce, tomato, green onions. Add sliced black olives, squeeze lime juice, additional cheese and Tabasco, if desired. My husband always adds sour cream on top too.

This is a terrific, versatile dinner. Spoon into Taco shells or tortillas. Or, just add some corn chips on the side.

A fresh tasty dinner is only 1/2 hour away!